1 REPORT OF THE TWENTY FORTH SESSION OF THE CODEX COMMITTEE ON FATS AND OILS (PDF). 2  Rajakumar, K. Vitamin D, Cod-Liver Oil, Sunlight, and Rickets: A Historical Perspective.  3 Extra-Virgin Cod Liver Oil History.  4 World Class Processing.  5 The Fish Liver Oil Industry (PDF). 6  Daniel, Kaayla T. Hook, Line and Stinker!
Fermentation temperatures vary for each beverage that is brewed. Champagne yeast finds itâs optimum temperature at 60 degrees â 75 degrees Fahrenheit or 15 degrees â 24 degrees Celsius, with some exceptions.
At Westmalle, yeast is pitched at 64 Â°F (18 Â°C) and rises only to 68 Â°F (20 Â°C) during fermentation in closed squares. At Westvleteren, yeast is pitched at 68 Â°F (20 Â°C) and reaches 82â84 Â°F (28â29 Â°C) in open fermenters. Same yeast, three very different schedules.